This classic Sichuan soup is a "Hot favourite", it is a very appetising and delicious soup.
A "must order" item at Sichuan restaurants.

It is easy to make with chicken stock as the base and just need throw in the shredded ingredients.
Getting the right consistency with a balance of saltiness, sourness and the heat level may be a little tricky.

So feel free to adjust the vinegar, chilli oil and soy sauce to your taste.

If soup alone is not substantial for you, just add some white Shanghai noodles to it.

Enjoy!


You will need:
shredded cooked chicken from 1 chicken drumstick
5 fresh shiitake mushrooms, shredded
1.5 ltr of chicken stock
2 tablespoon of soy sauce
1/4 cup of black vinegar (I used Zheng Jiang Vinegar)
1 eggs, whisked
1 handful of wood ears fungus, soaked till soft and shredded.
1 block soft tofu, cut into thin stripes
50gm of bamboo shoots (shredded)
1 tablespoon shredded young ginger
1 teaspoon sesame oil
1/2 chilli oil (optional)
spring onion or coriander for garnish

Thickening:
2 tablespoon potatoes starch or corn starch (flour)
2 tablespoon water

Method:
1. Bring to boil the chicken stock.
2. Add in all the shredded ingredients (except tofu) when the stock boil.

3. Add thickening, season to taste and cook to preferred consistency.

4. Slowly add the tofu stripes (be careful not to mush it) and when boils, remove from heat.

5. Slowly pour in the whisked egg in a small stream while stirring the soup. This way you achieve a beautiful egg drop in the soup.

6. Add chilli oil if you like it spicy, a dash of pepper as well.

7. Garnish with spring onion and served immediately.





Cooks' Note:
1. Vegetarian soup is possible, substitute chicken stock with vegetable stock(mushroom powder) and skip the meat.
2. You may add noodles to this soup.